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Chickpea Stew with Eggplants, Tomatoes, and Peppers
Photo: Mitch Mandel
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Here's a place to use some different varieties of vegetables, such as 'Corno di Toro' peppers (instead of or in addition to bells), 'Ichiban' or 'Farmers' Long' eggplants, and all manner of tomatoes. Each size and type of vegetable will no doubt suggest a different way of chopping and slicing, but on the whole, keep the pieces large and attractive. Serve over couscous or bulgur, with a dab of harissa on each plate or stirred into the broth, to taste.
|Total: 1hr 28min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
1 1/2 pounds eggplant, one or more varieties
salt and freshly ground black pepper, to taste
6 tablespoons olive oil (divided)
1 large onion, diced in 1-inch cubes
1 large yellow or red bell or other sweet, thick-fleshed pepper, cut into triangles or strips
2 zucchini, cut into rounds 1-2 inches thick
1 teaspoon paprika
1/2 teaspoon turmeric
2 garlic cloves, finely chopped
2 tablespoons tomato paste
1/2 cups or more chunks of tomato, peeled and seeded first, any juices reserved
1 15 ounce can chickpeas, preferably organic
8 sprigs cilantro and 8 sprigs parsley, chopped
Harissa, for serving
Cut the eggplant into hefty chunks, choosing a shape that works with the variety you have. Sprinkle with salt and pepper and set aside for 30 minutes to release the juices. Rinse quickly and pat dry.
Heat 4 tablespoons of the oil in a wide skillet over high heat until hazy. Add the eggplant and stir quickly. Reduce heat to medium and cook, turning the pieces every few minutes, until golden, about 10 minutes, then turn off the heat and set aside.
Warm the remaining 2 tablespoons oil in a Dutch oven over medium-high heat. Add the onion, pepper pieces, and zucchini and cook until the onions are lightly browned around the edges, 8 to 10 minutes. Toward the end, add the paprika, turmeric, and garlic, taking care not to burn. Stir in the tomato paste, then moisten the pot with a few tablespoons water and scrape up the juices from the bottom. Add the tomatoes, eggplant, chickpeas, 1 1/2 cups water (or the liquid from home-cooked or organic chickpeas), and 1 teaspoon salt. Reduce the heat to a simmer, cover, and cook for 20 minutes, stirring once or twice. Stir in the cilantro and parsley.
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